Tandoori Salmon

12:12 PMM Khan

You know how it is. It's one of those weeks, where the days blur together. You start with one busy day, the busy day then turns into a busy week and here we are at the end of week and end of the year. My weekly things to-do-list rolled over from last week and most likely rolling into next week. Laundry piled up, and just ran out of my last clean underwear. Bikini bottoms for myself "wedgie galore."

Thankfully take-out options are no longer unhealthy. If you want to eat wholesome food, you still can. But eating out 3 or even 4 days in a row, and you get home sick. Or at least we do. I am always looking for recipes, that really takes 15 minutes from prep-to table. I hope to create a new series on this blog for 15-minute meal ideas.

So set your watches, and let's see how we do with my go-to Tandoori Salmon recipe.

A special thank you to Parade Magazine/ Community Table for Publishing this recipe!

2: Combine paprika powder, coriander powder,
lemon juice and olive oil into a paste. Brush on the tandoori paste (mixed
spice paste) on both sides of the fillets.

3: Heat a heavy skillet over medium heat for
few minutes. Place salmon fillets on the skillet and increase heat to high
and cook for 3 minutes. Lower heat to medium, flip over fillets and cook for
an additional 3 minutes. Add salt and remove the fillets from heat and set
aside.

4: Using the same pan, on medium heat now,
slightly brown the onion, garlic paste and ginger paste. Toss the pasta with
the onion mix. Add the salmon fillet and garnish with cilantro.